Vegan Triple Chocolate Fridge Cookies
These Vegan Triple Chocolate Chip Fridge Cookies are a chocoholics dream! They are soft and chewy and filled with pockets of molten chocolate. Enjoy while still warm.
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The only vegan cookie recipe you need!
I know that’s quite a bold statement and I usually hate it when blogs profess to have come up with the “best recipe ever”. But, these cookies are a real crowd pleaser. I don’t know anyone who hasn’t tried one and then immediately asked me for the recipe. If you want to be popular just whip up a batch of these triple chocolate fridge cookies. And best of all? They are egg and dairy free.
What is a fridge cookie?
These Vegan Triple Chocolate Chip Fridge cookies get their name because a vital step in making them is that they are chilled in the fridge.
You might have heard them called refrigerator cookies or even ice box cookies if you’re based in the US. I’ve also heard them called slice-and-bake cookies but I think this is less common! Whatever their name, the dough is formed into a log, wrapped, chilled in the fridge (or freezer) then sliced into discs and baked.
Do these cookies spread?
Follow the recipe correctly and no, these cookies won’t spread very much at all. The reason they don’t spread is because they’ve been chilled in the fridge! So, don’t be tempted to miss this step or you may well find yourself with one giant cookie when you open the oven.
Are these triple chocolate fridge cookies both egg and dairy free?
When you see one of these cookies fresh out of the oven, still oozing with motlen chocolate you can be forgiven for wondering how on earth they are suitable for vegans! But, there are so many fantastic plant based chocolates available now that you don’t have to miss out. It’s easy to make these cookies both egg and dairy free.
These cookies are so decdent because they are made from a chocolate dough which has then been studded with three different types of plant based chocolate.
For the dough it’self we use a good quality cocoa powder. Cocoa powder is always dairy free so you don’t have to worry about making any substitutions there. If the cocoa powder you are looking at includes milk powder it’s probably actually hot chocolate powder and not exactly what we are after. I buy cocoa powder in bulk from Indigo Herbs but I can also recommend Green & Black’s or Bournville coca powder.
You will need dark chocolate, “milk” chocolate and white chocolate chips or chunks to fold into the cookie dough. I can recommend Galaxy, Moo Free, Nomo and Tesco’s own free-from range (particularly for the white chocolate). As with regular baking, the better quality the chocolate the better the finished product! If you enjoy eating the chocolate on it’s own then you will enjoy it in the cookie!
If you’ve made regular cookies before you’ll know that egg is usually added to bind the mix together. 50 millilitres of plant based milk does the exact same thing so it’s super easy to make these cookies egg free.
If you want to find out more about substitutes used in vegan baking, check out my big vegan baking guide.
How do I store these Triple Chocolate Chip Cookies?
If you bake the whole batch then these cookies will keep well in an air tight container or biscuit tin for 5 days.
But, my preferred way to store these cookies is uncooked and frozen. I will often keep a log of the uncooked dough in my freezer. I then get it out and just cut off one or two discs of dough as and when I fancy a sweet treat. They cook well from frozen (just add an extra 5 minutes to the cooking time) and you don’t have to worry about them going stale.
The recipe
Vegan Triple Chocolate Fridge Cookies!
Ingredients
- 50 g butter
- 150 g light brown sugar
- 50 ml plant milk e.g. soy milk or almond milk
- 150 g plain flour
- 50 g cocoa powder
- 1.5 tsp baking powder
- 35 g dark chocolate
- 35 g dairy free milk chocolate roughly chopped
- 35 g dairy free white chocolate roughly choppped
- 1 pinch salt
Instructions
- Cream together the butter and sugar until soft (as if you’re making a cake!) Beat in the plant milk until well combined.
- Mix in the flour, baking powder, cocoa powder. Stir as well as you can bringing it together into a stiff dough before adding in the chocolate chunks.
- Finally, get your hands messy and bring it into a dough ball. Roll into a log shape (no more than 2 inches wide) and wrap in cling film.
- Place the cookie dough log in the fridge for 1-2 hours or 30 minutes in the freezer.
- While the cookie dough is chilling, pre-heat your oven to 180 C / 350 F / gas mark 4 and line a baking tray with grease proof paper.
- Once chilled, slice the log into 12 equal discs and evenly space them on a baking tray.
- Bake in the centre of the oven for 20 minutes or until the cookies are cooked through.
- Leave the cookies to cool on the baking tray for 15 minutes before eating warm or leaving to cool completely on a wire rack.
Love the look of these!! Feel hungry at the thought of them.Also excited to see there's a post on DIY infused oils coming up as I've been saving bottles recently with these in mind xx
They are so good! I have eaten far far too many already haha! May have to whip up another batch.Glad to see you're excited about the infused oils 🙂 I'm having a little trouble with getting the bottles but should be up in a week! 🙂 xx
Cool, I'll look forward to it. xx
These look good and I have the same cake tin! M&S I believe! Was just looking for some cookie inspiration and found it here – thanks 🙂